1 Steam the potatoes until very tender then press through a ricer or fine sieve. Set aside to cool slightly, then beat in the yolks, nutmeg, cheese and 1 cup flour. Season with salt and pepper, then roll into 1cm-wide sausage shapes using the remaining flour, and cut into 2cm lengths.2 Boil the gnocchi for 2 minutes, until floating, then scoop out and drizzle with vegetable oil. Once cool, fry in a non-stick pan for 3 minutes, turning often, until lightly browned.3 Meanwhile, combine the parsley, mint, thyme, capers, anchovies, garlic, chilli, zest, juice and olive oil in a blender and purée until smooth. Season with salt and pepper.
4 Spread the salsa verde on a plate, then arrange the gnocchi and ricotta on top. Garnish with shave parmesan cheese.

1 Combine the bread, hazelnuts, thyme and garlic in a food processor and pulse until a fine crumb forms. Season with salt and pepper.2 Dust the fish with flour then cook in a large frying pan in butter over a moderate heat for 3 minutes each side, until just firm to touch. Set the fish aside and add the zest, juice, wine and parsley to the pan. Season with salt and pepper, mix well, then set aside.3 Return the pan to the heat, then fry the hazelnut crumbs in olive oil for 3 minutes, until aromatic. Arrange the fish on plates, then top with the lemon mixture and crumbs. Serve with steamed broccolini.

1 Preheat oven to 200°C. Combine the butter and caster sugar in a small (15cm) frying pan and cook, stirring often, until well-caramelised. Divide between two individual frying pans, then top with overlapping rings of sliced firm banana.2 Cut discs of puff pastry slightly larger than the pans and drape over the bananas, tucking in the edges. Bake for 25 minutes, until crisp.3 Combine the mashed banana, brown sugar and rum in a heatproof bowl and set over a pot of simmering water. Cook, whisking constantly, for 4 minutes, until thickened. Set aside to cool, then fold in the whipped cream.4 Invert the tarts to serve, topped with sabayon.

1 Season the chicken pieces generously with salt and pepper, then fry in a large French oven in half the olive oil over a high heat until well-browned. Set aside. Sauté the onions and garlic in the same pot until softened, then add the spices and silverbeet, cook briefly, then set aside.2 Grind the walnut to a fine crumb in a food processor, then cook in the pot over a low heat, stirring constantly, until very aromatic, about 8 minutes. Pour in the stock and water, then simmer for 15 minutes, until thickened. Add the pomegranate molasses and sugar, then simmer for another 5 minutes, until thickened.3 Return the chicken pieces and onion mixture to the pot, fit the lid, the cook over a moderate heat for 15 minutes, until the chicken is tender. Serve with couscous, yoghurt, sliced red onion and lemon wedges.

1 Preheat oven to 200°C. Roast the eggplant in a baking dish for 20 minutes, until softened, then scoop out the flesh and place in a large bowl with the garlic, tahini, 3 Tbsp olive oil and the vinegar. Mash with a fork, then season with salt and pepper. Place in a fine sieve to drain.2 Rub the lamb with Baharat and season with salt, then drizzle with a little olive oil. Cook on a hot ribbed griddle for 10 minutes, turning several times, until medium, then set aside to rest.3 Blanch the broad beans in a pot of boiling water until tender, then drain and toss with the mint and 2 Tbsp olive oil. Season with salt and pepper.4 Toss the radish with lemon juice, chives and almonds. Spread the eggplant mixture on the plates, then carve the lamb and arrange on top. Scatter the broad beans around, then top with radish salad.

1 Combine the butter and water in a medium saucepan and bring to a boil. Whisk in the flour and beat until thickened. Transfer to the bowl of an electric mixer and beat with the paddle until the steam subsides. Add the nutmeg and the eggs and beat until smooth.2 Pipe into hot (180°C) vegetable oil through a star-shaped nozzle in 5cm lengths and fry for 3 minutes, until deep-golden. Drain on kitchen paper.3 Combine the honey, extra water, rosewater, lemon zest and lemon juice in a saucepan and boil until syrupy.
4 Whisk the orange zest, cottage cheese and icing sugar until smooth. Soak the fried pastry in syrup for 3 minutes, then serve with orange-scented cheese and mint sprigs.

1 Preheat oven to 200°C. Combine the tapioca seeds and dashi powder in a medium saucepan and set over a moderate heat. Boil for 10 minutes, until the tapioca is almost tender, then drain well and rinse, until the water runs clear.2 Season the trevalla with salt and pepper, then rub with olive oil. Sear in a pan over a moderate heat, until sealed, then transfer to the oven and bake for 9 minutes, until firm to touch.3 Purée the corn in a blender, then combine in a saucepan with the tapioca and wine. Boil until thickened, then mix in the coriander and season with salt and pepper. Mix in the capsicums.4 Mix 1 Tbsp parsley with the egg white and flour, then spread in thin layers on lined oven trays. Bake for 8 minutes, until golden. Dip the fish in the remaining parsley.5 Spread the corn mixture on plates, then top with fish and parsley crisps.

1 Sauté the onion and 2 cloves garlic in half the olive oil for 5 minutes, until softened. Mix in the sauerkraut and cook for 5 minutes, until thickened. Stir in the crème fraîche horseradish and chives, season with salt and pepper, then leave over a low heat to reduce slowly.2 Dust the mushrooms in celery salt and the remaining olive oil and sear on a hot griddle for 3 minutes each side until well-browned. Grill the sausages and speck for 5 minutes, until well-browned.3 Remove the mushrooms and meats from the griddle, then grill the livers with butter for 3 minutes, until medium, then set aside. Add the garlic, zest, parsley and port to the saucepan, then set aside.4 Press the sauerkraut mixture into a metal ring on each plate, then cut the mushrooms to the same slice and place on top. Carve the meats and arrange around the stack, then drizzle with the sauce.

1 Cut the apples into 3mm batons. Whisk the flour, cider, white, sugar and salt in a bowl to form a batter, then fold in the apple. Fry in walnut-sized amounts in hot (180°C) vegetable oil for 4 minutes, until well-browned, then drain on kitchen paper.2 Lightly stir the jam into the mascarpone to form a ripple. Dredge the beignets with cinnamon sugar, then serve with blueberry-ripple mascarpone.